[English]

This is the side part of Rausu kelp from the Shiretoko Peninsula in Hokkaido, which is cut off when shaping the kelp. It is called "akaba kelp" (red leaf kelp). Its umami is enhanced, so it produces rich broth.

The kelp fishermen of Rausu put all their energy into kelp fishing during about a month, from late July to late August. Rausu kelp grown in the cold currents of Shiretoko requires 23 processes from harvesting to drying and, maturing to bring out the best flavor. This time-consuming process produces a rich, aromatic, yet clear broth that is said to be of the "highest quality."


●After making the broth, please do not throw it away, but cook it. Kelp does not really have an expiration date.
※However, under the current law, when kelp is packaged in bags for sale, it must be labeled with an expiration date, so it is labeled as one year from the date of manufacture. In Rausu, some local people dare to use the kelp after opening the package and letting it mature for several years, because they say that old kelp is more mature than new kelp and produces a better soup stock. However, kelp is susceptible to humidity, and it becomes moldy. On the other hand, if there is too little humidity, the kelp becomes dry and crispy. The optimum humidity is 60-67%, but this is naturally impossible in an ordinary home, so it is best to store kelp in sealed containers in a cool place, or in a freezer or refrigerator. If the kelp in storage becomes dry and crispy, leave it in a slightly humid place for a day or two and it will return to its original just-right hardness.

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